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標題: 殺菌生鮮絞肉(I)熱處理及食品添加物對生鮮絞肉顏色變化之探討
Pasteurization of Raw Ground Meat (I) Effects of Heat Treatment and Food Additives on Color Changes
作者: 傅以中
關鍵字: 應用研究;Ground meat;食品科技;絞肉;巴氏低溫滅菌;熱處理;食品添加物;顏色變化;Pasteurization;Heat treatment;Food additive;Color change
其他識別: NSC87-2316-B005-002
Appears in Collections:食品暨應用生物科技學系

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